A timeless, classic, traditional Gingerbread recipe. This old-fashioned cake is dense yet tender, moist, and richly flavored with molasses, dark brown sugar, and warm spices—one of my family’s favorites. A how-to video is included below.
A Classic, Old-Fashioned Gingerbread Recipe
This gingerbread cake—distinct from gingerbread cookies—is a spiced holiday staple that has been in my family for decades. The recipe comes from my mom’s trusted Good Housekeeping cookbook and yields a humble, rustic-looking cake with bright, cozy winter spice flavors. Serve it warm with a dollop of whipped cream or, if you prefer, lemon curd for a tangy contrast.
Below are notes on key ingredients and clear instructions so you can recreate this cozy dessert at home.
Quick notes on important ingredients and what to look for at the store:
- Molasses: Essential for authentic gingerbread flavor. Use unsulphured, dark molasses and avoid blackstrap (which is bitter). Brands like Grandma’s or Brer Rabbit full-flavor work well.
- Butter: The original family recipe used shortening, but butter provides better flavor. If available, use European-style butter for a richer, more tender cake. Shortening may be substituted if needed.
- Sugar: Dark brown sugar enhances the molasses flavor. If you don’t have it, you can make brown sugar by mixing granulated sugar with molasses.
- Flour: All-purpose flour is recommended. Avoid self-rising flour or other substitutions unless you know how they affect texture.
- Spices: A warm blend of ground ginger, cinnamon, and cloves complements the molasses. Fresh spices make a noticeable difference.
- Hot water: Very hot or boiling water is important to fully incorporate the batter and to bloom the spices for the best flavor. Add it carefully.
How to Make Gingerbread
- Cream together softened butter and dark brown sugar using an electric mixer until smooth. Stir in the molasses, then add the egg and vanilla and mix until combined. It may look slightly separated at times—this is normal.
- In a separate bowl, whisk the dry ingredients: all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Gradually add the dry mixture to the wet ingredients and stir until mainly combined.
- Carefully stir in very hot or boiling water until the batter is smooth and uniform. Proper mixing keeps the cake from sinking and ensures even texture.
- Pour the batter into a prepared 9×9″ (23×23 cm) metal baking pan (greased and floured or lined with parchment) and bake in the center rack of a 350°F (175°C) oven until a toothpick in the center comes out clean or with a few moist crumbs—about 40 minutes.
I recommend serving slices while still warm. Warm gingerbread with a dollop of whipped cream is especially delicious, though leftovers keep well and remain flavorful.
Frequently Asked Questions
Two common causes: (1) under-baking or opening the oven too often before the cake has set, and (2) letting the batter sit too long before baking. The baking soda reaction should occur in the oven, so preheat your oven and put the batter in promptly.
A 9×9″ (23×23 cm) metal pan is recommended. An 8×8″ (20×20 cm) deep pan can work but will take longer to bake. Glass pans also work but may require more baking time.
Use the toothpick test: it should come out clean or with a few moist crumbs, not wet batter. The cake should be slightly puffed in the center and spring back when touched lightly. Small cracks are normal; a jiggly, wet center needs more time.
Gingerbread is naturally slightly dense and comforting, with moist, flavorful bites that almost melt in your mouth. It’s a perfect winter treat and a simple, satisfying dessert to share.
Enjoy!
Gingerbread
Equipment
- Mixing bowls
- 9×9″ baking pan
Ingredients
- ½ cup (113 g) unsalted butter, softened (preferably European-style; may substitute vegetable shortening)
- ½ cup (100 g) dark brown sugar, firmly packed
- 1 cup (235 ml) unsulphured molasses (do NOT use blackstrap)
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups (312 g) all-purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon salt
- 1 cup (235 ml) boiling water
- Whipped cream, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9×9″ (23×23 cm) metal baking pan by greasing and flouring or lining with parchment paper.
- Combine butter and brown sugar in a large bowl and beat with an electric mixer until creamy.
- Add molasses and stir until well combined.
- Add the egg and vanilla extract and stir well.
- In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture until combined.
- Carefully stir in the boiling water until the batter is smooth and uniform.
- Pour batter into the prepared pan and bake on the center rack for about 40 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
- Allow to cool slightly before slicing. Serve with whipped cream if desired.
Notes
Toppings
Traditionally served with homemade whipped cream, though warm lemon curd is a popular alternative.
Storing
Store in an airtight container or tightly covered in the pan at room temperature for up to 3 days.
Nutrition
Nutrition information is an approximation.
More Holiday Recipes to Try:
Gingerbread Cookie Bars
Gingerbread Cupcakes
Easy Sugar Cookie Recipe (With Icing!)
Molasses Cookies
This Gingerbread recipe was originally published 12/15/2017. The recipe remains the same; the post was updated with video and additional tips.